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Ingredients

• 12 ounces lean, boneless lamb, cut into 1-inch cubes
• 2 cups beef broth
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 bay leaf
• 3 medium potatoes, peeled and cut into 1-inch chunks
• 2 medium onions, cut into wedges
• 1 1/2 cups sliced carrots
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried basil, crushed
• 1/2 cup cold beer or water
• 2 tablespoons all-purpose flour
• 1/3 cup dairy sour cream
• 2 teaspoons snipped fresh mint

Description

This Famous Lamb-and-potato Stew Topped With A Dollop Of Mint Sour Cream Fortified The Irish Immigrants Of Boston And Was Adopted By New England As Its Own.

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